Chicken Ramen Kewpie Mayo (Printable Version)

Savory chicken and soft-boiled egg elevate instant ramen with creamy Kewpie mayo and fresh greens.

# What You Need:

→ Protein & Noodles

01 - 2 packs instant chicken ramen (includes seasoning packets)
02 - 1 cooked chicken breast, shredded or sliced

→ Vegetables & Toppings

03 - 2 soft-boiled eggs
04 - 1 cup baby spinach or bok choy
05 - 2 scallions, thinly sliced
06 - 1 sheet nori, cut into strips (optional)
07 - 1 tablespoon toasted sesame seeds

→ Flavor Enhancers

08 - 2 tablespoons Kewpie mayonnaise
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - freshly ground black pepper, to taste

# Steps:

01 - Bring water to a boil, gently lower eggs in, and cook for 6 to 7 minutes. Transfer eggs to ice water, peel, and set aside.
02 - In a medium saucepan, cook the ramen noodles following package directions, including the seasoning packets.
03 - In the final 2 minutes of cooking, add shredded chicken and spinach or bok choy to the pot to warm through.
04 - Stir soy sauce and sesame oil into the pot, combining thoroughly.
05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled eggs, one tablespoon Kewpie mayonnaise, scallions, optional nori strips, toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, encouraging mixing the Kewpie mayonnaise into the broth for added creaminess.

# Expert Pointers:

01 -
  • Ready in 20 minutes but tastes like you've been cooking all day.
  • That silky egg yolk melting into warm broth is pure magic, and honest comfort food without pretense.
  • Kewpie mayo is the secret weapon that makes this feel restaurant-quality instead of dorm-room basic.
02 -
  • The egg yolk is the whole game—don't skip the ice bath or you'll miss that golden, jammy center that makes this feel special instead of rushed.
  • Kewpie mayo doesn't thin out the same way regular mayo does when it hits hot broth, which is why it works so beautifully here; any other mayo will separate and look sad in comparison.
  • Timing matters; have everything prepped and ready before the water boils, because once you start cooking the noodles, there's no time to chop scallions or hunt for sesame seeds.
03 -
  • Toast your sesame seeds in a dry pan for just a minute or two before using them—the difference between stale and fresh is genuinely noticeable.
  • Keep your Kewpie mayo in the fridge and use a fresh spoon each time; it stays better that way, and you'll have it ready whenever the ramen craving hits.
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